August 15, 2017
Heat 2-3 tablespoons of water in a soup pot, add onion and
garlic and sauté until soft.
Add cauliflower, carrot juice and 4 cups of the vegetable broth,
bring to a boil, reduce heat and simmer for 25 minutes or until
cauliflower is very tender. Working in batches, blend soup with
cashews in a high-powered blender.
Return to soup pot and reheat before serving. Season with
no-salt seasoning, curry powder and turmeric. Stir in dill. If
desired add additional vegetable broth to adjust consistency.